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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 medium onions -- chopped

  3. 3 stalks celery -- chopped

  4. 1 large bunch fresh parsley -- wash/drain/chop

  5. 1 large green pepper -- chopped

  6. 2 cloves garlic -- minced

  7. 5 pounds catfish fillets

  8. salt and pepper -- to taste

  9. red pepper -- to taste

  10. 3 tablespoons vegetable oil

  11. 2 tablespoons all-purpose flour -- divided

  12. 1 1/2 cups tomato sauce -- divided

  13. 1/4 cup water

  14. 2 lemon slices

  15. 1 large bay leaf

  16. 1/4 teaspoon thyme leaves

Instructions Jump to Ingredients ↑

  1. Combine vegetables; divide in half, and set aside.

  2. Cut catfish into large pieces; generously sprinkle each piece with salt, pepper, and crushed red pepper. Set aside.

  3. Put oil in a large cast iron pot; top with half of fish pieces. Place have of vegetable mixtures over fish; top with 1 tablespoon flour, then 3/4 cup tomato sauce. Repeat layers with remaining fish pieces, vegetables, flour and tomato sauce. Add remaining ingredients.

  4. Cover and cook over low heat for one hour or until fish flakes easily when tested with a fork. Shake pot frequently to keep fish from sticking to the bottom (stirring will break up the fish). Add additional seasonings before serving, if desired.

  5. Yield: 6 servings.

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